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Penne with smoked salmon

Penne with smoked salmon, Prescriptions, Any category, Any kitchen, Italian cuisine, Pasta and pizza, Penne

Ingredients portion 2

Shallots ½ piece

Parmesan cheese 20 g

Penne pasta 120g

Parsley 3 stalks

Cream 200 g

Garlic 2 cloves

Cold smoked salmon 120g

Cooking instructions 30 minutes

1 Boil penne pasta in slightly salted water.

2 Chop the onion, garlic and parsley finely.

3 Slice the salmon coarsely.

4 Sauté the minced garlic and shallots in olive oil, then pour in the cream and simmer for 1 minute.

5 Then throw in the salmon, stir and remove from the heat.

Buckwheat porridge with sauteed onions

6 Check that the penne is cooked to al dente. Drain and stir the pasta into the sauce. Add the grated parmesan.

7 Place the cooked pasta on a plate and sprinkle with the chopped parsley.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .